@simo74
Recipe and macros for this? I’ve looked at it 5 times already today. Will be made this weekend!!!
It will need a splash of some sort of fluid to make it workable. I’ve used cashew milk and fairlife skim and they’ve both worked.
We’re thinking of trying applesauce next time. Will report!
It was just a matter of time & convenience that our toaster oven kicked the bucket when it did.
The one in the oven really rocks.
Dry rub chicken wings. 
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Sorry I don’t have the Macro’s as I don’t count them that closely, it will also depend a little on what sauce and bread you use.
Ingredients:
Chicken tenders - 500g
Butter chicken simmer sauce - I use a mild one because my kids wont eat it if its too hot.
The one I use is in a foil packet like this and is 375g
1 Red capsicum (pepper)
Some grated cheese
Some fresh spinach
Plain Nann breads. You can buy these in packets of 4 over here, like this:
How to cook them:
Cut the chicken into bite size pieces and chop up the capsicum (pepper).
Fry off the chicken pieces and capsicum with the simmer in curry sauce
Allow the mixture to cool a little in the pan
Add the chicken and capsicum and some sauce to each of the nann breads, the curry sauce acts as the pizza sauce, you do not need anything else.
Sprinkle some grated cheese on each of the pizza’s
Add a little spinach to each one.
Place then in the oven at 180c and cook until the cheese is melted and the bread starts to crisp a little at the edges.
500g of chicken and 1 packet of sauce will make 6 nann breads (depends on size of bread and how loaded you like your pizza of course).
Note: if you like your curry more spicy you could add some fresh chopped red chilies to your taste.
Enjoy.
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I’m sold on anything with curry. Thanks for breaking it down. Might be making this over the weekend.
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It is super easy and very tasty. Hope you enjoy it.
Curry and naan!!! How could I not???
My wife is a different story though. Will be all me!!!
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I’m sold! That looks amazing.
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Food pornographers, a fetish question here.
I’m looking to substitute cream cheese in a baking recipe. I’ve read that sour cream and cottage cheese can both be used as a substitute, the former being more of a 1 for 1, the latter suggesting mixing it with cream to improve texture.
I’m considering combining cottage cheese AND sour cream to achieve such an effect.
Before undertaking this mission, is there anything I should take under consideration with making such a swap?
I say go for it, and see what happens. Let us know how it turns out.
Use the 1:1 ratio. Whip the cottage cheese in a food processor until it’s smooth. If your recipie calls for volume instead of weight, measure before - some air will get incorporated.
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Appreciate it! Between that and my “meatball master” coming in tomorrow, it’s exciting times!
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YESSSSSSSS!!! 
I haven’t posted in this thread in quite some time! Here was dinner tonight-
Flank steak 4 eggs and a salad. This might be my favorite meal that I make.
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And to piggyback on that last post, to those who kind of wing it for dinner and want tender meat without spending the time marinating I would highly recommend this product
I always fly by the seat of my pants for dinner, and this thing works so, so well for chicken and beef without having to marinate it. It makes chicken breast super tender and typically tough cuts of beef fall apart. I highly recommend giving it a shot.
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